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Categories:Viewed: 62 - Published at: 8 years ago
Ingredients
- 1/2 pound bacon (not too lean), chopped
- 1/4 cup chopped flat-leaf parsley
- 1 1/2 tablespoons thyme leaves, plus 1 thyme sprig
- Salt and freshly ground pepper
- One 16- to 18-pound turkey, giblets (liver, gizzard and heart) reserved for Dirty Turkey Rice Purloo
- 6 celery ribs, coarsely chopped
- 4 carrots, coarsely chopped
- 2 large white onions, chopped
- 1 large sweet onion, such as Spanish Sweets, thinly sliced
- 1 large garlic clove, smashed
- 3/4 cup all-purpose flour
- 1 quart Rich Turkey Stock, chicken stock or low-sodium broth
Method
- Preheat the oven to 350.
- In a food processor, combine the bacon, parsley, thyme leaves, 1/4 teaspoon of salt and 1/2 teaspoon of pepper; process to a paste.
- Using your fingers, gently separate the turkey skin from the breast and legs.
- Season the turkey cavities with salt and pepper.
- Carefully spread the bacon paste under the loosened skin and press gently on the outside of the skin to evenly distribute.
- Season the outside of the turkey with salt and pepper and tie the legs together tightly with kitchen string.
- Scatter the celery, carrots and white onions in a large roasting pan and set the turkey on top.
- Tightly cover the bird with 2 sheets of oiled foil and roast on the lowest rack of the oven for 2 1/2 hours.
- Remove the foil and continue to roast for 1 hour, or until the turkey is browned and an instant-read thermometer inserted in the inner thigh registers 170.
- Transfer the turkey to a carving board, cover loosely with foil and let rest for 30 minutes or for up to 1 hour.
- Meanwhile, strain the pan juices into a bowl.
- Skim off the fat; pour 1/4 cup of the fat into a large, deep skillet.
- Add the sweet onion and thyme sprig and cook over moderately high heat until the onion is browned, about 5 minutes.
- Add the garlic, then stir in the flour.
- Gradually add the stock, whisking constantly, until smooth.
- Whisk in the reserved pan juices and simmer the gravy over low heat, whisking often, until no floury taste remains, about 15 minutes.
- Discard the thyme and garlic.
- Season the gravy with salt and pepper and transfer to a warmed gravy boat.
- Cut the string from the turkey legs and carve the bird.
- Serve with the onion gravy.
